RECIPES
Basia
One of my favorite soups, but I think it's a bit forgotten these days. I have the feeling that the traditional soups our moms and grandmas used to cook have been somewhat pushed aside by all kinds of cream soups and fancy soups of every sort. Sadly, I cook it far too rarely myself, just like split pea soup (grochówka) or dill pickle soup (ogórkowa).
Bean soup tastes best to me when it's cooked with ribs and/or smoked sausage. Regular, ordinary sausage works too. You can also make a meatless version by cooking it in vegetable broth.
bean soup
This is my own recipe.
Directions:
Soak the beans in water the evening before and leave them overnight. Drain the water and cover the beans with fresh water. Add the ribs and the bay leaf, add salt, and cook for about 2 hours, until the meat is tender. Take the meat out, cut it into pieces, and set it aside.
Wash the vegetables, peel the tomato and cut it into small cubes. Cut the sausage into cubes as well (peel it first if needed) and sauté it in oil together with the vegetables, the pressed garlic, and the paprika (if the sausage is fairly fatty, you can skip the oil). Add the sautéed vegetables and sausage to the soup and keep cooking until the beans are completely soft. Blend a little of the soup and ladle out a few tablespoons, then mix them with the cream. Season to taste and serve.
Enjoy!
10 comments
Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.
I like soups like this, especially now in the fall, they're hearty. I make my bean soup sour, meaning I add a little bit of vinegar.
What I want most is that slice of bread next to it... haha... unfortunately there's no good whole grain flour here, or rye flour... or those special spelt ones, etc.... a sad state of affairs in my bread box... : )
Then you'd have to bake Liska's favorite bread http://flowerek.com/wypieki/pieczywo/ulubiony-chleb-liski/ :) And aren't there any health food stores/stands? Maybe they'd have flour there? Too bad about the flour :(
Evka, I think you're right. Bean soup is small potatoes. What got me most "excited" was exactly that slice of whole grain, awesome bread. I'd wolf down a slice like that for breakfast, lunch, and dinner too, trading in a good chunk of meat or those loaves that resemble cotton wool, the wheat bread.
Hello,
It seems to me that the recipe is imprecise.
Which vegetables should be sautéed with the sausage? All of them? Or only
the tomato, onion, garlic and paprika powder?
When and how should I add the potatoes, green bell pepper, carrot and celery?
I've just started cooking this soup for the first time and I have doubts.
PS. Should I first pour off some of the soup and then blend it? Or blend the whole thing and then pour some soup off?
Best regards,
Pawel
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All the vegetables from the recipe (including the potatoes, carrot, bell pepper and celery) should be chopped and sautéed together with the sausage. The same goes for the spices mentioned, that is, the garlic and paprika powder. You can blend the soup lightly without pouring any off, or you can pour off 1/3, blend it, and then pour it back into the pot. At the end, you should pour off a few spoonfuls, e.g. into a cup, mix them with the sour cream, and then stir that into the rest of the soup.
What should I do with the meat that I took out of the soup?
When should I add the marjoram, thyme and pepper?
Best regards,
You can add the meat back into the soup at the end or use it some other way. The spices are added toward the end of cooking, to taste.
Best wishes :)
Hello,
Sorry for the late reply. That day I managed to cook bean soup from your recipe for the first time in my life. My wife was super surprised that I made such a good soup.
Thanks for the recipe and best regards,
PS. I recommend the soup from this recipe :)
Every comment makes me happy :) Especially when I read in it about happy bellies :) I'm glad the soup turned out well and that you managed to surprise your wife :) Come back again :)